Download User Manual - Outdoor Pizza Oven

User Manual
C BO - 5 0 0
C BO -7 5 0
Fire Up the Good Life!
A MAJOR CAUSE OF OVEN-RELATED FIRES IS FAILURE TO MAINTAIN REQUIRED CLEARANCES (AIR SPACES) TO COMBUSTIBLE MATERIALS.
IT IS OF UTMOST IMPORTANCE THAT THIS OVEN BE INSTALLED ONLY IN ACCORDANCE WITH THESE INSTRUCTIONS.
READ ALL INSTRUCTIONS BEFORE INSTALLING AND USING THIS
WOOD BURNING OVEN. SAVE THESE INSTRUCTIONS.
Before installation, contact local authorities having jurisdiction
(municipal building department, fire prevention bureau, etc.)
about required permits, restrictions and installation inspection
in your area.
Please read this entire manual before you install the Oven.
Failure to follow instructions may result in property damage,
bodily injury, or even death.
Install and use the Oven only in accordance with Chicago Brick
Oven’s installation and operating instructions (or equivalent).
•For Outdoor Installation of non-UL-certified CBO-500 or
CBO-750 models, local regulations regarding wood burning
equipment should be consulted.
•For Indoor Installation, UL-certified CBO-500 or CBO-750
models are required.
CAUTION: TO ENSURE THE STABILITY AND SAFE OPERATION OF THE OVEN, DO NOT USE MAKESHIFT
MATERIALS IN ITS ASSEMBLY OR THE CONSTRUCTION OF ITS SUPPORT BASE OR DECORATIVE
SURROUND. USE ONLY THE MATERIALS SUPPLIED OR RECOMMENDED BY CHICAGO BRICK OVEN.
3
Outdoor Entertainment
Welcome to a whole new dimension of outdoor cooking and entertaining
with your new wood burning brick oven from Chicago Brick Oven!
We invite you to visit (and frequent) our website, chicagobrickoven.com.
It’s a great source of information and suggestions that will help you
enjoy your new oven to the fullest:
• Choose from dozens of mouthwatering recipes for everything
from appetizers and breads to main courses and desserts, and
of course, pizzas.
• Shop for accessories, like professional-grade griddles,
skillets, pizza racks and more.
• View dozens of photos of creative outdoor living spaces other
owners across the country have created around their ovens.
• Check out our blog and follow us on Facebook, Twitter and
YouTube for the latest news.
We, and your fellow Chicago Brick Oven owners and fans, appreciate
hearing from you. We encourage you to share your experiences, special
recipes, entertaining ideas and more.
We especially invite you to take part in our “Picture Sweepstakes.”
Send us your favorite photos showing how you’ve used your wood
burning brick oven from Chicago Brick Oven to create your favorite
wood-fired foods, entertain family and friends or design a great
outdoor dining space. If your photos are chosen, we’ll send you a
Chicago Brick Oven vest and hat and post the photos to our website.
Fire Up the Good Life!
Visit chicagobrickoven.com for more information.
4
Table of Contents
CBO-500 Assembly Instructions............................... 6-12
CBO-750 Assembly Instructions............................. 13-19
Customized Enclosure Designs.....................................20
Wood-Fired 101
Curing Your Oven..................................................................... 21
Firing Your Oven.......................................................................22
How the Oven Works..............................................................23
Cooking in Your Oven.............................................................. 24
Using Flavored Wood..............................................................25
Frequently Asked Questions.................................... 26-27
Operating Instructions.......................................................28
Limited Warranty..................................................................29
5
CBO-500 Pre-Assembly
INSTALL AND USE ONLY IN ACCORDANCE WITH CHICAGO BRICK OVEN’S INSTALLATION AND
OPERATING INSTRUCTIONS (OR EQUIVALENT). CONTACT LOCAL BUILDING OFFICIALS OR FIRE
OFFICIALS ABOUT RESTRICTIONS AND INSTALLATION INSPECTION IN YOUR AREA.
Requirements for Clearance from
Combustible Materials
A minimum 24" pipe section is required. If you are assembling your
Chimney at 90,° you can add additional 24" sections as required.
(The Chimney Pipe cannot have a total bend of more than 30.°) The
taller the Flue Stack is, the further away the exhaust is from the cook!
Note: The Chimney Connector shall not pass through an attic, roof
space, closet or similar concealed space, or a floor or ceiling. Where
passage through a wall or partition of combustible construction
is desired, the installation must conform to the CAN/CSA-B365
installation code for Solid-Fuel-Burning Appliances and Equipment.
Note: For indoor installations that utilize a combustible enclosure,
only a Class A Chimney should be used from the Anchor Plate on
the Oven to the termination point outside of the building/structure.
For outdoor non-combustible enclosures, a stainless steel
connector can be used.
Note: Please refer to the Exhaust Hood manufacturer’s
recommendations for inspection, maintenance and cleaning.
To avoid the possibility of a fire, when installing your Chicago
Brick Oven wood burning oven (either outdoors or indoors), you
must adhere to the following requirements for minimum clearance
between your Oven and any combustible materials.
•Clearance around the Oven: The sides and back of the
Oven must be at least 10 inches away from combustible
materials (See Aerial View below). The top of the Oven must
have at least an 18-inch clearance and the bottom a 30-inch
clearance from combustible materials (See Front View below).
18"
WARNING: THE CHIMNEY MUST BE OF A TYPE SUITABLE
FOR SOLID FUEL. THE CHIMNEY AND THE REQUIRED
CHIMNEY CONNECTOR MUST BE IN GOOD CONDITION
AND KEPT CLEAN.
CAUTION: NEVER USE ANY COMBUSTIBLE MATERIALS
NEAR THE ANCHOR PLATE OR FLUE STACK. WE
RECOMMEND A MINIMUM 6" OF AIR SPACE BETWEEN
THE ANCHOR PLATE AND FLUE AND ANY COMBUSTIBLE
MATERIAL. AGAIN, CHECK WITH YOUR LOCAL BUILDING
DEPARTMENT TO ENSURE YOU ADHERE TO LOCAL
BUILDING CODES!
10"
10"
10"
Aerial View
30"
Front View
•Clearance around the Door Opening: A minimum 30-inch
clearance from combustible materials is required on each
side of the Door opening and 36 inches from the front of the
Door opening. (A Hearth extension may be required to meet
these clearance requirements.)
•Clearance from Wood Storage Area: There must be
a 7-inch clearance between the bottom Insulating Boards
of the Oven and any wood storage areas that are under
the Oven installation. To ensure the 7-inch clearance, it
is recommended that you incorporate a non-combustible
physical barrier or some other indicator of the distance
within the wood storage area.
Arch Dome Insulation Blanket
Very important for correct functioning and life of the
CBO-500 Oven!
The Oven Dome must be covered with the supplied Ceramic
Fiber Insulation Blanket. The Blanket, which withstands high
temperatures, should cover the entire surface area of the Dome.
You can cut the Ceramic Fiber to insulate around the Metal Anchor
Plate. Since most heat loss will occur at the Metal Anchor Plate and
top of the Oven, you should ensure these spots are well-insulated.
You can choose to insulate the Oven further by packing Vermiculite
or other non-flammable insulating material above the Blanket. The
better you insulate your Oven, the better it will perform!
Note: It is important that you use all of the Insulation supplied to
avoid a possible fire.
Note: All orders are FOB. Inspect all components for damage
at time of delivery. Reject delivery if damaged or not on packing
slip. If damages are discovered after delivery, contact your carrier
for recourse.
Note: Any variance from the Chicago Brick Oven installation instructions
or alterations made to prefabricated Ovens without written
approval from Chicago Brick Oven, will void your warranty.
Note: Your Oven is designed for burning solid, dried wood only. Do
not burn scrap wood, compressed logs or other materials. Failure to
follow this instruction may damage your Oven and void your warranty.
THE FACE OF THE ENCLOSURE MUST BE CONSTRUCTED
OF A NON-COMBUSTIBLE MATERIAL.
WARNING: DO NOT PACK THE REQUIRED CLEARANCE
AREAS WITH INSULATION OR OTHER MATERIALS. WHEN
THIS OVEN IS NOT PROPERLY INSTALLED, A FIRE MAY
RESULT. TO REDUCE THE RISK OF FIRE, FOLLOW THE
INSTALLATION INSTRUCTIONS.
Requirements for Outdoor/Indoor
Chimney Installations
When building the Chimney, it is important to refer to your local
building code standards.
Every CBO-500 Oven comes with a DuraVent Anchor Plate (Model
# 9441) that works with a Class “A” 6" Pipe. You can buy this pipe
from any building or hearth manufacturer.
6
CBO-500 Assembly Instructions
CBO-500 ovens should be installed by a professional
or suitably-qualified individual.
Parts and Components
Dome, Hearth (2 pieces)
& Arch
18" Gauge Galvannealed
Steel Plate
Decorative Door
Nuts & Bolts
Insulating Boards
ThermoWorks
Thermometer
Insulating Blanket
DuraVent Anchor Plate
(Model #9441, 6")
Mortar
Cooking Accessories:
Pizza Peel and Brush
Support Base
The CBO-500 Oven Support Base must:
The Support Base surface must be flat, level and strong enough
to support the total combined weight of the Oven (350 lbs.) and
the Decorative Cover design you choose.
•be constructed of masonry or metal
•have at least the same area dimensions as the
external footprint of the Oven
The two vertical support feet of the Support Base are typically
made of concrete block. The horizontal Support Base is typically
made of a 4"-thick, steel-reinforced concrete slab. The standard
height of the horizontal part of the Support Base is 42."
You must check with your local Building Department to determine
the amount of clearance required by local building codes between
the Oven and Decorative Cover. CBO recommends you add at least
8" for the width (4" per side) and 5" for the depth (on the back side
of the Oven) to accommodate the Decorative Cover and Insulation.
Also see the Requirements for Clearance from Combustible
Materials section on Page 5 of this manual.
Note: Imagine the Oven’s Support Base as a table. The table’s
legs are concrete blocks and the tabletop is a 4"-thick concrete
slab. To build the Support Base, you build the support legs out
of concrete block, then on top of that leg base, you build a frame
to pour a concrete slab (the tabletop). On the concrete slab (the
tabletop), you position the Sub-hearth Insulation Boards, then the
Hearth, then the Oven.
CAUTION: DO NOT USE ANY COMBUSTIBLE MATERIALS
IN THE CONSTRUCTION OF THE COVERING (SHROUD) OF
THE OVEN. ALL BUILDING MATERIALS USED NEAR THE
OVEN, METAL ANCHOR PLATE AND FLUE PIPE SHOULD
BE NON-COMBUSTIBLE AND NEVER MADE OF WOOD.
CAUTION: TO AVOID THE POSSIBILITY OF A FIRE,
NON-COMBUSTIBLE MATERIALS MUST BE USED IN
THE CONSTRUCTION OF THE SUPPORT BASE AND ANY
FRAMING USED AROUND THE OVEN.
7
CBO-500 Assembly Instructions
Hearth Insulation
Sub-hearth Insulation Board (supplied)
Your CBO-500 Oven comes with Insulation Boards (shipped in three
pieces) that are placed under the 18-guage Galvannealed Steel Plate
and both pieces of the Hearth for insulation.
Place the Insulation Board on the Support Base. Next, lay the
Galvannealed Steel Plate over the Insulation Board. Then set the
Oven Base on the steel plate. Do not use any materials (mortar,
cement, glue) to attach the Oven Base to the Galvannealed Steel Plate.
It is very important that the entire Oven Base come in contact with the
Galvannealed Steel Plate.
The Insulation Board must be cut so that it is flush, or slightly set back,
with the front end of the Hearth, the Support Base and the two vertical
support feet in order for the final Decorative Cover to fit properly and
protect the Insulation Board from exposure to moisture. The Insulation
Board can be cut-to-size with a regular jigsaw.
Galvannealed
Steel Plate
Support
Base
Insulating
Boards
The Oven’s decorative finish should be built on top of the Support Base,
not on top of the Insulation Board. Remember, the Insulation Board should
not be exposed to the elements and should not get wet.
Note: It is important that you use all of the Insulation supplied to avoid a
possible fire. The Sub-hearth Insulation should not be exposed to the elements
and should never get wet. It is recommended that you sweep or vacuum the
Galvannealed surface to remove debris before hearth installation.
Oven Assembly
Shown is the final assembly of the three-piece CBO-500 oven. The final
assembly will rest on the Galvannealed Steel Plate and Insulation Board
on your support base.
Hearth
(2 pieces)
Arch
Dome
8
CBO-500 Assembly Instructions
1
After the Insulation Board has been set and the
Galvannealed Steel Plate placed on top of it, you are now
ready to set the Hearth into place. Line the Front Hearth
piece up with the front of the Oven base. As you can see,
the Insulation Board is not exposed to the elements and
covers the entire Main Hearth.
2
Push the Main Hearth in place so there is a tight fit with the
Front Hearth.
3
Remove the Front Hearth piece and place the Dome over the
top of the Main Hearth. Make certain the front of the Oven
is lined up, then replace the Front Hearth. Attach the Anchor
Plate to the top of the Oven.
4
Lay the Insulating Blanket over the top of the Oven. Cut out
a hole for the Flue Pipe, and cut the Insulation to line up with
the front of the Oven. If you have any extra Insulation, put it
on the top of the Oven.
Note: Industrial-grade aluminum foil may be placed over the
Insulation for moisture protection.
Note: It is important that you use all of the Insulation
supplied to avoid a possible fire.
5
Cut the back of the Insulation with a razor blade and tuck it
into place. Pull the sides of the Insulation around the back
of the Oven. You can tie the Insulation with metal straps, or
aluminum tape, or just leave it in place.
9
CBO-500 Assembly Instructions
6
In this picture, you will see we have a Metal Shroud. If you
are building a Stone or Brick Shroud, it should follow the
contour of the Oven, but not rest on the Arch. Now slide
the Front Hearth into place and abut up against the Middle
Hearth as close as possible.
7
You are now ready to mortar the Arch to the Dome. Use the refractory
mortar provided to completely seal the space between the Arch and Dome.
You will also put some mortar on the Front Hearth under the Arch.
You don’t need a lot of mortar; just enough to make a seal. Place the mortar
all the way around the Arch and on the Hearth on both sides under the Arch.
Note: Be very careful to not get any mortar in the mounting holes for the
Arch and Door. If you do get mortar in the holes, attempt to clean it out
immediately; the bolts will not go in all the way if mortar is present.
8
Line up the Arch and put the two top bolts in place. Tighten
the bolts to hand-tight. Upon completion of the install, you
will tighten the bolts more; at this time you just want to hold
the Arch in place.
Note: Do not over-torque bolts or you may dislodge the
threaded inserts!
9
Attach the Metal Door and insert the bolts to hold it in place.
Once you have all four bolts in place, you should tighten
them, but do not force it. You should create a nice seal
between the Arch and the Dome with the mortar you used.
Note: Do not over-torque bolts or you may dislodge the
threaded inserts!
10
Use some mortar to finish off the install. If the Shroud is brick
or stone, you should also use mortar around the top of the
Arch. If you are using a Metal Shroud, use a high-temp silicone
on the top of the Arch to seal the joint with the Shroud.
Note: Each year you will need to touch-up the mortar and/or
silicone for cosmetic reasons.
10
CBO-500 Operating Instructions
To protect the interior of your oven from rain and other
moisture, a protective rain cap must be installed on top of the
flue pipe to ensure that moisture does not get into your oven.
Operating Instructions
After you have cured your Oven and are ready to start cooking,
light a small fire and slowly build it up. The interior Dome of the
Oven will at first turn black from the fire smoke. You will know
the Oven temperature has reached 700°F when the inner walls
turn from black to a whitish grey. This is a perfect temperature for
many types of cooking. Use the included thermometer to check
temperatures inside your Oven. You can just point and shoot to
get a reading in any place in the Oven.
Please follow these instructions exactly as written.
Failure to follow instructions may cause permanent
damage to your Oven and your warranty may be void.
Although your Oven may seem dry once you complete the
installation process, there are small amounts of moisture pockets
that need to work their way out. If you build a large fire in your
Oven from the onset, you could compromise your Oven’s longevity
and cooking efficiency, and can ultimately cause permanent
damage, which may void the manufacturer’s warranty.
When lighting the first fire, keep the flames low so the moisture
can be slowly released from the Oven and surrounding masonry
work. This curing process should be conducted at a temperature
as close to 212°F (100°C) as possible (do not exceed that
temperature) over a 2- to 3-day period.
700°
CAUTION: NEVER USE GASOLINE, GASOLINE-TYPE
LANTERN FUEL, KEROSENE, CHARCOAL LIGHTER FLUID,
OR SIMILAR LIQUIDS TO START OR FRESHEN UP A FIRE IN
THIS OVEN. KEEP ALL SUCH LIQUIDS WELL AWAY FROM
THE OVEN WHEN IT IS IN USE.
Note: Refer to “Curing Your Oven” on Page 21
Note: Please refer to the manufacturer’s instructions for proper
use of the thermometer that is included with your Oven.
Note: You should re-cure your Oven if it has not been used for an
extended period of time or if Oven has been exposed to excessive
amounts of moisture.
.
Note: Your Oven is designed for burning solid, dried wood only.
Do not burn scrap wood, compressed logs or other materials.
Failure to follow this instruction may damage your Oven and
void your warranty.
A good suggestion is to build a fire in a separate location and
place the coals into the Oven. You will generate heat without the
flame and the Oven will cure as required.
Due to thermal expansion, small cracks will appear in the Dome or
Hearth during the curing and cooking process. Do not worry; this is
normal and the quality of your Oven will not be compromised.
CAUTION: NEVER OBSTRUCT THE DAMPER OPENING
WHILE OPERATING THE OVEN.
11
CBO-500 Best Practices
Other Precautions and Instructions
•A protective rain cap must be installed on top of the Flue Pipe
to ensure that moisture does not get into your Oven.
•Ash Disposal: Brush out the ashes after each use with your
CBO Wire Brush. Ashes should be placed in a metal container
with a tight-fitting lid. The closed container of ashes should
be placed on a non-combustible floor or on the ground, well
away from all combustible materials, pending final disposal.
When the ashes are disposed of by burial in soil or otherwise
locally dispersed, they should be kept in the closed container
until all cinders have thoroughly cooled.
•Local regulations about wood-burning
equipment should be consulted.
•CBO-500 Ovens should be installed by a
professional or suitably qualified individual.
•For Indoor Installations, A Source Of Fresh
Air Into The Room Shall Be Provided When
Required. Check With Local Building Officials
Regarding Ventilation Requirements.
•Do Not Use Products Not Specified For Use
With This Oven.
•Do Not Install In A Mobile Home.
•Do Not Connect To Or Use In Conjunction
With Any Air Distribution Ductwork. Unless
Specifically Approved For Such Installations.
•Do Not Use Chemicals Or Fluids To Start The Fire.
•Do Not Burn Garbage Or Flammable Fluids,
Such As Gasoline, Naphtha Or Engine Oil.
•Please Use Extreme Caution Around The Oven.
The Oven Dome, Hearth, Arch And Door Will Be
Extremely Hot When In Use And For Hours After
Use. Keep Children, Clothing And Furniture
Away. Contact May Cause Skin Burns.
•Never Allow Anyone Under The Age Of 18 To
Operate The Oven.
•Do not throw chunks of wood violently into the Oven.
•Each time you light a fire, make sure the fire covers as
much of the Hearth surface as possible.
•Always use dry hard woods (dried for at least two years)! If you
see moisture coming from the logs while they are on the fire, the
wood is not dry. Using wood that is not dry will cause the Oven
to throw off a considerable amount of smoke and can also cause
damage to the Oven because of the high moisture content.
•The first two times you cook in your new Oven, cook something
simple (for example, a pizza shell) then throw it away without
actually eating what you have cooked. The third time, you
can begin enjoying what you have cooked in your new Oven.
•Always pre-warm any cooking accessory (the CBO Grill, a
cast iron pot, etc.) before you put it in the Oven. If you place
a cold accessory on a hot Hearth, the thermal shock may
cause the Hearth to crack. You can also add an Oven Rack so
the pot or pan doesn’t sit directly on the Hearth.
•The manufacturer is not responsible for eventual environment
damages, nuisance or smoke and carbon particles.
•You should recure your Oven if it has not been used for an
extended period of time or if Oven has been exposed to
excessive amounts of moisture.
•In cold temperatures, bring your Oven up to temperature slowly.
•Never use frozen foods directly on the Hearth.
•Never use water, marinades or other liquids directly on the Hearth.
•DO NOT OVER-FIRE! When flame spills out of the Oven,
you are over-firing.
Regular Maintenance
Your CBO-500 Oven will last years if you follow these
simple, regular maintenance tips:
•Never use any cleaning products inside the Oven! Heat the
Oven properly to clean it.
•The Decorative Door will occasionally show wear. Take a piece
of steel wool to the Door, lightly, and repaint the Door with black
Stove Pipe Spray Paint available at your local hardware store.
•Lubricate the Decorative Door hinges on a regular basis.
•Creosote-Formation and the Need for Removal. When
wood is burned slowly, it produces tar and other organic
vapors that combine with expelled moisture to form creosote.
The creosote vapors condense in a relatively cool Oven Flue
and Exhaust Hood of a slow-burning fire. As a result, creosote
residue accumulates on the Flue Lining and Exhaust Hood.
When ignited, this creosote makes an extremely hot fire. To
reduce the risk of a creosote fire, inspect the Flue Connection/
Anchor Plate on a regular basis. Make sure it is free from
any buildup. If you have buildup, use a wire brush to clean it.
Contact your local municipal or provincial fire authority for
information about how to handle a chimney fire. Have a clearly
understood plan for how to handle a chimney fire.
•Inspect the Flue Pipe on a regular basis. Make sure it is in
good repair and is seated securely into the Flue Connection/
Anchor Plate. If you are using a Single-Wall Pipe, check for
rust. If rust is found, replace the Flue Pipe.
•Inspect your Flue Cap to ensure there is no buildup blocking
the flow of air. If you have any buildup, you can use a wire
brush to clean it.
•Touch-up the mortar around the Arch to maintain a nice
finished look. You can use any refractory mortar found at
your local hardware store.
•If you use the CBO Metal Shroud in your install, cover the
Shroud with an inexpensive grill cover to help protect the
Oven from the elements when not in use. The Oven must be
cool to the touch before it can be covered.
•When using any CBO accessory, please do not allow any type of
liquid to touch the Hearth or Dome. For example: When cooking
steak on the Grill Grate, you need to create a bed of coals
underneath the Grill Grate to “catch” the drippings. You could also
use the Griddle as a “catch basin” underneath the Grill Grate.
If you have any questions about the use and care of your CBO-500
Oven, please send us an email to [email protected].
12
CBO-750 Pre-Assembly
INSTALL AND USE ONLY IN ACCORDANCE WITH CHICAGO BRICK OVEN’S INSTALLATION AND
OPERATING INSTRUCTIONS (OR EQUIVALENT). CONTACT LOCAL BUILDING OFFICIALS OR FIRE
OFFICIALS ABOUT RESTRICTIONS AND INSTALLATION INSPECTION IN YOUR AREA.
Requirements for Clearance from
Combustible Materials
A minimum 24" pipe section is required. If you are assembling
your Chimney at 90,° you can add additional 24" sections as required.
(The Chimney Pipe cannot have a total bend of more than 30.°) The
taller the Flue Stack is, the further away the exhaust is from the cook!
Note: The Chimney Connector shall not pass through an attic, roof
space, closet or similar concealed space, or a floor or ceiling. Where
passage through a wall or partition of combustible construction
is desired, the installation must conform to the CAN/CSA-B365
installation code for Solid-Fuel-Burning Appliances and Equipment.
Note: For indoor installations that utilize a combustible enclosure,
only a Class A Chimney should be used from the Anchor Plate on
the Oven to the termination point outside of the building/structure.
For outdoor non-combustible enclosures, a stainless steel
connector can be used.
Note: Please refer to the Exhaust Hood manufacturer’s
recommendations for inspection, maintenance and cleaning.
To avoid the possibility of a fire, when installing your Chicago
Brick Oven wood burning oven (either outdoors or indoors), you
must adhere to the following requirements for minimum clearance
between your Oven and any combustible materials.
•Clearance around the Oven: The sides and back of the
Oven must be at least 10 inches away from combustible
materials (See Aerial View below). The top of the Oven must
have at least an 18-inch clearance and the bottom a 30-inch
clearance from combustible materials (See Front View below).
18"
Warning: the chimney must be of a type suitable
for solid fuel. The chimney and the required
chimney connector must be in good condition
and kept clean.
CAUTION: NEVER USE ANY COMBUSTIBLE MATERIALS
NEAR THE ANCHOR PLATE OR FLUE STACK. WE
RECOMMEND A MINIMUM 6" OF AIR SPACE BETWEEN
THE ANCHOR PLATE AND FLUE AND ANY COMBUSTIBLE
MATERIAL. AGAIN, CHECK WITH YOUR LOCAL BUILDING
DEPARTMENT TO ENSURE YOU ADHERE TO LOCAL
BUILDING CODES!
10"
10"
10"
Aerial View
30"
Front View
•Clearance around the Door Opening: A minimum 30-inch
clearance from combustible materials is required on each
side of the Door opening and 36 inches from the front of the
Door opening. (A Hearth extension may be required to meet
these clearance requirements.)
•Clearance from Wood Storage Area: There must be
a 7-inch clearance between the bottom Insulating Boards
of the Oven and any wood storage areas that are under
the Oven installation. To ensure the 7-inch clearance, it
is recommended that you incorporate a non-combustible
physical barrier or some other indicator of the distance
within the wood storage area.
Arch Dome Insulation Blanket
Very important for correct functioning and life of the
CBO-750 Oven!
The Oven Dome must be covered with the supplied Ceramic
Fiber Insulation Blanket. The Blanket, which withstands high
temperatures, should cover the entire surface area of the Dome.
You can cut the Ceramic Fiber to insulate around the Metal Anchor
Plate. Since most heat loss will occur at the Metal Anchor Plate and
top of the Oven, you should ensure these spots are well-insulated.
You can choose to insulate the Oven further by packing Vermiculite
or other non-flammable insulating material above the Blanket. The
better you insulate your Oven, the better it will perform!
Note: It is important that you use all of the Insulation supplied to
avoid a possible fire.
Note: All orders are FOB. Inspect all components for damage
at time of delivery. Reject delivery if damaged or not on packing slip. If
damages are discovered after delivery, contact your carrier for recourse.
Note: Any variance from the Chicago Brick Oven installation instructions
or alterations made to prefabricated Ovens without written approval
from Chicago Brick Oven, will void your warranty.
Note: Your Oven is designed for burning solid, dried wood only.
Do not burn scrap wood, compressed logs or other materials.
Failure to follow this instruction may damage your Oven and
void your warranty.
THE FACE OF THE ENCLOSURE MUST BE CONSTRUCTED
OF A NON-COMBUSTIBLE MATERIAL.
WARNING: DO NOT PACK THE REQUIRED CLEARANCE
AREAS WITH INSULATION OR OTHER MATERIALS. WHEN
THIS OVEN IS NOT PROPERLY INSTALLED, A FIRE MAY
RESULT. TO REDUCE THE RISK OF FIRE, FOLLOW THE
INSTALLATION INSTRUCTIONS.
Requirements for Outdoor/Indoor
Chimney Installations
When building the Chimney, it is important to refer to your local
building code standards.
Every CBO-750 Oven comes with a CBO standard Anchor Plate
that works with a Class “A” 6" Pipe. You can buy this pipe from
any building or hearth manufacturer.
13
CBO-750 Assembly Instructions
CBO-750 ovens should be installed by a professional
or suitably-qualified individual.
Parts and Components
Dome, Hearth (3 pieces)
& Arch
18" Gauge Galvannealed
Steel Plate
Decorative Door
Insulating Boards
Nuts & Bolts
Insulating Blanket
ThermoWorks
Thermometer
Mortar
Anchor Box with
Cooking Accessories:
DuraVent Anchor Plate— Pizza Peel and Brush
For UL-Required Installations
(Model #9441, 6")
Support Base
The CBO-750 Oven Support Base must:
The Support Base surface must be flat, level and strong enough
to support the total combined weight of the Oven (500 lbs.) and
the Decorative Cover design you choose.
•be constructed of masonry or metal
•have at least the same area dimensions as the
external footprint of the Oven
The two vertical support feet of the Support Base are typically
made of concrete block. The horizontal Support Base is typically
made of a 4"-thick, steel-reinforced concrete slab. The standard
height of the horizontal part of the Support Base is 42."
You must check with your local Building Department to determine
the amount of clearance required by local building codes between
the Oven and Decorative Cover. CBO recommends you add at least
8" for the width (4" per side) and 5" for the depth (on the back side
of the Oven) to accommodate the Decorative Cover and Insulation.
Also see the Requirements for Clearance from Combustible
Materials section on Page 12 of this manual.
Note: Imagine the Oven’s Support Base as a table. The table’s
legs are concrete blocks and the tabletop is a 4"-thick concrete
slab. To build the Support Base, you build the support legs out
of concrete block, then on top of that leg base, you build a frame
to pour a concrete slab (the tabletop). On the concrete slab (the
tabletop), you position the Sub-hearth Insulation Boards, then the
Hearth, then the Oven.
CAUTION: DO NOT USE ANY COMBUSTIBLE MATERIALS
IN THE CONSTRUCTION OF THE COVERING (SHROUD) OF
THE OVEN. ALL BUILDING MATERIALS USED NEAR THE
OVEN, METAL ANCHOR PLATE AND FLUE PIPE SHOULD
BE NON-COMBUSTIBLE AND NEVER MADE OF WOOD.
CAUTION: TO AVOID THE POSSIBILITY OF A FIRE,
NON-COMBUSTIBLE MATERIALS MUST BE USED IN
THE CONSTRUCTION OF THE SUPPORT BASE AND ANY
FRAMING USED AROUND THE OVEN.
14
CBO-750 Assembly Instructions
Hearth Insulation
Sub-hearth Insulation Board (supplied)
Your CBO-750 Oven comes with Insulation Boards (shipped in three
pieces) that are placed under the 18-guage Galvannealed Steel Plate
and both pieces of the Hearth for insulation.
Place the Insulation Board on the Support Base. Next, lay the
Galvannealed Steel Plate over the Insulation Board. Then set the
Oven Base on the steel plate. Do not use any materials (mortar,
cement, glue) to attach the Oven Base to the Galvannealed Steel Plate.
It is very important that the entire Oven Base come in contact with the
Galvannealed Steel Plate.
Galvannealed
Steel Plate
Support
Base
Insulating
Boards
The Insulation Board must be cut so that it is flush, or slightly set back,
with the front end of the Hearth, the Support Base and the two vertical
support feet in order for the final Decorative Cover to fit properly and
protect the Insulation Board from exposure to moisture. The Insulation
Board can be cut-to-size with a regular jigsaw.
The Oven's decorative finish should be built on top of the Support Base,
not on top of the Insulation Board. Remember, the Insulation Board should
not be exposed to the elements and should not get wet.
Note: It is important that you use all of the Insulation supplied to avoid a
possible fire. The sub-hearth insulation should not be exposed to the elements
and should never get wet. It is recommended that you sweep or vacuum
the Galvannealed surface to remove debris before hearth installation.
Oven Assembly
Shown is the final assembly of the three-piece CBO-750 oven. The final
assembly will rest on the Galvannealed Steel Plate and Insulation Board
on your support base.
Hearth
(3 pieces)
Dome
Arch
15
CBO-750 Assembly Instructions
1
After you have built the Support Base and positioned the
Insulating Boards and Galvannealed Steel Plate as shown,
you are ready to place the Dome assembly on the Galvannealed
Steel Plate. You have two Dome assembly placement options:
•You can align the front of the Dome assembly with the edge
of the Galvannealed Steel Plate and your 2" Arch Assembly
and Door will overhang.
•You can recess the Dome approximately 2" from the edge of the
Galvannealed Steel Plate to accommodate the Arch and Door Assembly.
2
Place the two “wing” hearth pieces inside the Dome. The
pieces should fit snug against the walls of the Dome. A
Chicago Brick Oven is a custom-manufactured product
so some variances may occur, but will not affect the
performance of your Oven.
3
Finally, place the center Hearth piece into position.
DO NOT DROP the center Hearth piece into position.
The recommended approach is to gently slide the
centerpiece into position. Align the edges of wing pieces
to the edges of the centerpiece. A Chicago Brick Oven is a
custom-manufactured product so some variances may occur,
but will not affect the performance of your Oven.
4
Attach Anchor Box to the Dome assembly aligning the
pre-drilled holes and included bolts. Install Anchor Box
before attaching the Insulating Blanket to the Oven.
5
Lay the Insulating Blanket over the top of the Oven. Cut out
a hole for the Flue Pipe, and cut the Insulation to line up with
the front of the Oven. If you have any extra Insulation, put it
on the top of the Oven.
Note: Industrial-grade aluminum foil may be placed over the
Insulation for moisture protection.
Note: It is important that you use all of the Insulation
supplied to avoid a possible fire.
16
CBO-750 Assembly Instructions
6
Cut the back of the Insulation with a razor blade and tuck it
into place. Pull the sides of the Insulation around the back
of the Oven. You can tie the Insulation with metal straps, or
aluminum tape, or just leave it in place.
7
You are now ready to mortar the Arch to the Dome. Use the
refractory mortar provided to completely seal the space
between the Arch and Dome. You will also put some mortar
on the Front Hearth under the Arch.
You don’t need a lot of mortar; just enough to make a seal.
Place the mortar all the way around the Arch and on the
Hearth on both sides under the Arch.
8
Note: Be very careful to not get any mortar in the mounting
holes for the Arch and Door. If you do get mortar in the holes,
attempt to clean it out immediately; the bolts will not go in all
the way if mortar is present.
9
Line up the Arch and put the two top bolts in place. Tighten
the bolts to hand-tight. Upon completion of the install, you
will tighten the bolts more; at this time you just want to hold
the Arch in place.
Note: Do not over-torque bolts or you may dislodge the
threaded inserts!
10
Attach the Metal Door and insert the bolts to hold it in place.
Once you have all four bolts in place, you should tighten
them, but do not force it. You should create a nice seal
between the Arch and the Dome with the mortar you used.
Note: Do not over-torque bolts or you may dislodge the
threaded inserts!
11
Use some mortar to finish off the install. If the Shroud is brick
or stone, you should also use mortar around the top of the
Arch. If you are using a Metal Shroud, use a high-temp silicone
on the top of the Arch to seal the joint with the Shroud.
Note: Each year you will need to touch-up the mortar and/or
silicone for cosmetic reasons.
17
CBO-750 Operating Instructions
To protect the interior of your oven from rain and other
moisture, a protective rain cap must be installed on top of the
flue pipe to ensure that moisture does not get into your oven.
Operating Instructions
After you have cured your Oven and are ready to start cooking,
light a small fire and slowly build it up. The interior Dome of the
Oven will at first turn black from the fire smoke. You will know
the Oven temperature has reached 700°F when the inner walls
turn from black to a whitish grey. This is a perfect temperature for
many types of cooking. Use the included thermometer to check
temperatures inside your Oven. You can just point and shoot to
get a reading in any place in the Oven.
Please follow these instructions exactly as written.
Failure to follow instructions may cause permanent
damage to your Oven and your warranty may be void.
Although your Oven may seem dry once you complete the
installation process, there are small amounts of moisture pockets
that need to work their way out. If you build a large fire in your
Oven from the onset, you could compromise your Oven’s longevity
and cooking efficiency, and can ultimately cause permanent
damage, which may void the manufacturer’s warranty.
When lighting the first fire, keep the flames low so the moisture
can be slowly released from the Oven and surrounding masonry
work. This curing process should be conducted at a temperature
as close to 212°F (100°C) as possible (do not exceed that
temperature) over a 2- to 3-day period.
700°
CAUTION: NEVER USE GASOLINE, GASOLINE-TYPE
LANTERN FUEL, KEROSENE, CHARCOAL LIGHTER FLUID,
OR SIMILAR LIQUIDS TO START OR FRESHEN UP A FIRE IN
THIS OVEN. KEEP ALL SUCH LIQUIDS WELL AWAY FROM
THE OVEN WHEN IT IS IN USE.
Note: Please refer to the manufacturer’s instructions for proper
use of the thermometer that is included with your Oven.
Note: You should re-cure your Oven if it has not been used for an
extended period of time or if Oven has been exposed to excessive
amounts of moisture.
Note: Refer to “Curing Your Oven” on page 21.
Note: Your Oven is designed for burning solid, dried wood only.
Do not burn scrap wood, compressed logs or other materials.
Failure to follow this instruction may damage your Oven and
void your warranty.
A good suggestion is to build a fire in a separate location and
place the coals into the Oven. You will generate heat without the
flame and the Oven will cure as required.
Due to thermal expansion, small cracks will appear in the Dome or
Hearth during the curing and cooking process. Do not worry; this is
normal and the quality of your Oven will not be compromised.
CAUTION: NEVER OBSTRUCT THE DAMPER OPENING
WHILE OPERATING THE OVEN.
18
CBO-750 Best Practices
Other Precautions and Instructions
•A protective rain cap must be installed on top of the Flue Pipe
to ensure that moisture does not get into your Oven.
•Ash Disposal: Brush out the ashes after each use with your
CBO Wire Brush. Ashes should be placed in a metal container
with a tight-fitting lid. The closed container of ashes should
be placed on a non-combustible floor or on the ground, well
away from all combustible materials, pending final disposal.
When the ashes are disposed of by burial in soil or otherwise
locally dispersed, they should be kept in the closed container
until all cinders have thoroughly cooled.
•Local regulations about wood-burning
equipment should be consulted.
•CBO-750 Ovens should be installed by a
professional or suitably qualified individual.
•For Indoor Installations, A Source Of Fresh
Air Into The Room Shall Be Provided When
Required. Check With Local Building Officials
Regarding Ventilation Requirements.
•Do Not Use Products Not Specified For Use
With This Oven.
•Do Not Install In A Mobile Home.
•Do Not Connect To Or Use In Conjunction
With Any Air Distribution Ductwork. Unless
Specifically Approved For Such Installations.
•Do Not Use Chemicals Or Fluids To Start The Fire.
•Do Not Burn Garbage Or Flammable Fluids,
Such As Gasoline, Naphtha Or Engine Oil.
•Please Use Extreme Caution Around The Oven.
The Oven Dome, Hearth, Arch And Door Will Be
Extremely Hot When In Use And For Hours After
Use. Keep Children, Clothing And Furniture
Away. Contact May Cause Skin Burns.
•Never Allow Anyone Under The Age Of 18 To
Operate The Oven.
•Do not throw chunks of wood violently into the Oven.
•Each time you light a fire, make sure the fire covers as
much of the Hearth surface as possible.
•Always use dry hard woods (dried for at least two years)! If you
see moisture coming from the logs while they are on the fire, the
wood is not dry. Using wood that is not dry will cause the Oven
to throw off a considerable amount of smoke and can also cause
damage to the Oven because of the high moisture content.
•The first two times you cook in your new Oven, cook something
simple (for example, a pizza shell) then throw it away without
actually eating what you have cooked. The third time, you
can begin enjoying what you have cooked in your new Oven.
•Always pre-warm any cooking accessory (the CBO Grill, a
cast iron pot, etc.) before you put it in the Oven. If you place
a cold accessory on a hot Hearth, the thermal shock may
cause the Hearth to crack. You can also add an Oven Rack so
the pot or pan doesn’t sit directly on the Hearth.
•The manufacturer is not responsible for eventual environment
damages, nuisance or smoke and carbon particles.
•You should re-cure your Oven if it has not been used for
an extended period of time or if Oven has been exposed to
excessive amounts of moisture.
•In cold temperatures, bring your Oven up to temperature slowly.
•Never use frozen foods directly on the Hearth.
•Never use water, marinades or other liquids directly on the Hearth.
•DO NOT OVER-FIRE! When flame spills out of the Oven,
you are over-firing.
Regular Maintenance
Your CBO-750 Oven will last years if you follow these
simple, regular maintenance tips:
•Never use any cleaning products inside the Oven! Heat the
Oven properly to clean it.
•The Decorative Door will occasionally show wear. Take a piece
of steel wool to the Door, lightly, and repaint the Door with black
Stove Pipe Spray Paint available at your local hardware store.
•Lubricate the Decorative Door hinges on a regular basis.
•Creosote-Formation and the Need for Removal. When
wood is burned slowly, it produces tar and other organic
vapors that combine with expelled moisture to form creosote.
The creosote vapors condense in a relatively cool Oven Flue
and Exhaust Hood of a slow-burning fire. As a result, creosote
residue accumulates on the Flue Lining and Exhaust Hood.
When ignited, this creosote makes an extremely hot fire. To
reduce the risk of a creosote fire, inspect the Flue Connection/
Anchor Plate on a regular basis. Make sure it is free from
any buildup. If you have buildup, use a wire brush to clean it.
Contact your local municipal or provincial fire authority for
information about how to handle a chimney fire. Have a clearly
understood plan for how to handle a chimney fire.
•Inspect the Flue Pipe on a regular basis. Make sure it is in
good repair and is seated securely into the Flue Connection/
Anchor Plate. If you are using a Single-Wall Pipe, check for
rust. If rust is found, replace the Flue Pipe.
•Inspect your Flue Cap to ensure there is no buildup blocking
the flow of air. If you have any buildup, you can use a wire
brush to clean it.
•Touch-up the mortar around the Arch to maintain a nice
finished look. You can use any refractory mortar found at
your local hardware store.
•If you use the CBO Metal Shroud in your install, cover the
Shroud with an inexpensive grill cover to help protect the
Oven from the elements when not in use. The Oven must be
cool to the touch before it can be covered.
•When using any CBO accessory, please do not allow any type of
liquid to touch the Hearth or Dome. For example: When cooking
steak on the Grill Grate, you need to create a bed of coals
underneath the Grill Grate to “catch” the drippings. You could also
use the Griddle as a “catch basin” underneath the Grill Grate.
If you have any questions about the use and care of your CBO-750
Oven, please send us an email to [email protected].
19
Customized Enclosure Designs
However you plan to install your CBO Oven—as a
stand-alone unit or as part of a complete outdoor
kitchen—and whatever your material preference—
stone, brick, stucco, etc.—your design choices for
creating a customized enclosure are as limitless as
your imagination.
Here are just a few examples of how other homeowners have
customized their CBO wood-fired ovens and created their
ultimate outdoor cooking, dining and entertaining spaces.
Visit chicagobrickoven.com and view our gallery
for more inspiration.
20
Curing Your Oven
Although your Oven may seem dry once you complete the
installation process, there are small amounts of moisture pockets
that need to work their way out.
Another method of curing your new Oven is to build a fire in a
separate location. Then take the coals and place them into the
Oven. You’ll generate heat without the flame and the Oven will cure
as required. Some new owners find this method a much easier way
to cure the Oven and ensure the temperature doesn’t get too hot.
The initial fire must be started slowly. When lighting the first
fire, keep the flames low so the moisture can be slowly released
from the Oven and the surrounding masonry work. If you build a
large fire in your Oven from the onset, you could compromise your
Oven’s longevity and cooking efficiency, and can ultimately cause
permanent damage, which may void the manufacturer’s warranty.
Note: You should re-cure your Oven if it has not been used for an
extended period of time or if Oven has been exposed to excessive
amounts of moisture.
This curing process should be conducted at a temperature as
close to 212°F (100°C) as possible (do not exceed this temperature)
over a 2- to 3-day period. Exposing your new Oven to this
temperature over a few days will cause all the moisture to
evaporate so that your Oven properly “cures.”
Note: Due to thermal expansion, small cracks may appear in the
Dome or Hearth during the curing process. Don’t worry; this is
normal and the quality of your Oven will not be compromised.
21
Firing Your Oven
A
Once you’ve properly cured your Oven, you’re ready to fire it
for cooking.
B
Always start with dry kindling placed 10" from the front of
the Oven.
CAUTION: NEVER USE CHEMICALS OR STARTER
FLUIDS; YOU WILL NOT NEED THEM.
C
Once the fire is going, add small pieces of wood to build
the fire. You want to raise the temperature slowly, so avoid
building a huge fire that pours out of the mouth of the Oven.
D
We recommend adding large chunks of wood to the fire once
it’s going strong. Add these chunks and start moving the fire to
the back of the Oven—about 20 minutes after the fire is going.
E
You’ll notice the Oven Dome turning black. As the
temperatures rise and more heat is stored in the Dome, it
will turn a whitish grey. Your goal is to heat the Oven in a
way that the entire Dome turns whitish grey.
22
How the Oven Works
Wood burning brick ovens are specially designed to take full advantage
of all three cooking methods—radiant heat, convection and conduction.
FlameRoll ™
Only our proprietary low-dome construction creates the perfect FlameRoll ™ from front to
back. In this unique cooking method, the vent pulls the flame horizontally across the top of
the Dome and then vertically back down the side. Not only does this “funnel effect” create
higher temperatures for superior cooking, the rolling flames being drawn across the Dome
are aesthetically beautiful, giving you a full wood-fired cooking experience. In competitive
high-dome brick ovens, the flames get trapped in the upper portion of the Dome, too far
away from the food to properly cook it.
Radiant Heat
Radiant heat comes from a direct source. In a wood-fired oven, radiant heat can come
from two direct sources—the fire and the heat that’s stored in the Oven walls and Hearth.
Radiant heat is very even and will cook food from all directions. The special shape of
your CBO Oven reduces all cold spots and ensures that the stored radiant heat is used
efficiently. By slowly building the Oven’s stored heat, you’ll be able to take advantage
of the radiant heat for longer periods of time. You’ll also be able to use radiant heat by
leaving a fire or hot coals in the Oven. Use this method of cooking if you want high heat
and a short cooking time, especially for pizzas.
Convection
Convection is heated air circulating in an Oven. Cool air is drawn into the Oven through the
access hole (when the exterior door is closed) or the Oven opening (when the Door is open). As
the cool air is drawn into the Oven, it’s rapidly heated by the fire and the stored heat in the Oven.
This heated air passes over the food evenly. As the air continues to heat, it passes to the back of
the Oven and rises. The heated air now again passes over the food on the way out of the Oven
Flue. This draw causes a steady flow of heat to pass over the food, causing convection.
You can also take advantage of convection with closed-door cooking. For example, when
you add cool dough to the hot Oven, convection will take place through the moisture in
the dough. As the hot air comes in contact with the dough, the heat is transferred. The air
comes off the dough cooler, and then is heated again by the Oven.
Conduction
The third method of cooking in your wood-fired brick oven is through conduction. Conduction
occurs when a cooler object comes in contact with a warmer object and heat is transferred.
The amount of conduction that takes place depends on two things—the temperature
difference of the two items and the material (if any) that’s between them. For example,
you may want to sear a steak by placing a cast iron grill in a very hot Oven. Make sure
any cooking device you put into your Oven is at 75°F or above to avoid thermal shock to the
Hearth. Once the grill is at temperature, you’ll place room-temperature steaks on the grill.
This contact will cause conduction to take place and sear the steaks. Another example of
conduction is putting a pizza directly on the Oven’s heated Hearth. The heat transferred
from the Hearth to the pizza will cause an excellent crust to form.
23
Cooking in Your Oven
Once the oven has been heated to the point the entire dome has turned a whitish grey,
you’re ready to cook using either the open-door or closed-door method.
Open-Door Cooking
Open-door cooking is used to cook pizzas and other foods that require medium
to high temperatures. Keep the fire going in the back of the Oven. Sweep out
the front of the Hearth with a wire brush and you’re ready to cook. The Oven
will become hot enough and the small fire on top will generate radiant heat.
For pizzas, the purpose of the flame is to melt the cheese and crisp the top.
Closed-Door Cooking
Spread the fire throughout the Oven. You will store heat in the Hearth and Dome by
burning your fire hot for at least one hour. The longer you burn your fire, the more
heat will be stored in the Hearth and Dome and the longer you’ll be able to cook.
The entire Dome of the Oven should turn a whitish grey. Once the fire has
burned down, remove all coals and ashes into your ashbin. Sweep the Hearth
and you’re ready to go. Load your Oven with breads, roasts or casseroles and
seal the Oven with the Insulating Door.
Note: For closed-door cooking, the quality of the wood isn’t a concern; you’re
mainly concerned with building heat and storing it in the Oven. However, never
use treated woods. Save your flavored woods for open-door cooking!
4"
Ember Bed
8"
Maximize Your ‘Real Estate’
After you have fired your Oven to the proper temperature, it’s time to maximize
your cooking “real estate.” Do this by removing the ashes and keeping just enough
of the embers to create a small ember bed—about 4" wide by 8" long—on the
Hearth at the very back of your Oven.
24
Using Flavored Wood
Just imagine the aroma and mouth-watering taste of Apple Wood
Turkey, Orange Wood Duck or Maple Wood Steak!
To maximize your cooking experience, there’s nothing better than
using a fine cooking wood—alder, apple, apricot, cherry, grape,
hickory, lemon, maple, mesquite, nectarine, orange, peach, pear,
pecan, plum, white oak.
Which Kind of Wood to Use
Hard, dry, aged wood burns hotter and cooks faster. The best
burning hardwoods are arbor, ash, beech, bower, maple and
oak. Soft woods, such as linden or poplar, create about 50%
less heat than oak. The energy that comes from combustion
doesn’t depend on the type of wood you use, but on its degree of
dryness. The ideal stacking period for wood is six months in the
open and two years (up to three years for oak) in a dry, protected
spot. The wood can also be dried in the oven after you make sure
there are no coals or embers left, so the wood will not ignite.
Which Wood Not to Use
Resinous and treated woods are not recommended and can be
dangerous to your health. Waste wood should also not be used
because your wood burning oven is a cooking instrument.
Note: If you purchased the optional Insulating Door, use it to
achieve best results when baking.
25
Frequently Asked Questions
What besides pizza can I cook in my wood
burning brick oven?
What accessories come with the purchase
of a CBO Oven?
There is no limit to what you can cook in your CBO wood-fired
brick oven. Anything you can cook in your home oven, you
can cook in your CBO Oven—whole turkeys, bread, grinders,
chicken, steaks, chops, vegetables, stews, empanadas,
desserts and more.
Every CBO Oven comes with Insulation, Decorative Door
and two cooking accessories–a pizza peel and a brush.
When using any CBO accessory, please do not allow any type
of liquid to touch the Hearth or Dome. For example: When
cooking steak on the Grill Grate, you need to create a bed of
coals underneath the Grill Grate to “catch” the drippings. You
could also use the Griddle as a “catch basin” underneath the
Grill Grate.
The Oven must be installed on a foundation with a covering
(Dome or Shelter) that will give it a finished look and protect
it from the elements.
What else will I need to do to start using
my oven?
How soon can I use the oven after installation?
Yes, you can use the Oven year-round. The structure you build
around the Oven must keep the elements out and the Oven dry.
You should build a few small fires in your Oven before you cook
in it. (See our Curing and Firing instructions.) These small fires
will cure the Oven. A large fire in a new Oven may cause it to
crack. Be patient! This is the reason you bought a wood-fired
brick Oven in the first place.
Can I install my own oven?
What kind of wood should I use for my oven?
Can the oven be used in all climates?
All kinds of hardwoods are suitable when they are clean and
dry. Resinous and treated woods are not recommended and
can be dangerous to your health. Waste wood should not be
used because your wood burning oven is a cooking instrument,
not an oven for heating. When buying wood, ask for wood
that’s been aged for about two years, or that has less than
25% moisture content. Soft woods are easy to light, but they
produce less heat than hardwoods. We also recommend trying
different varieties of aromatic, flavored wood to give different
foods unique flavors.
Yes, it can be a do-it-yourself project. You’ll need to have
some skill in concrete and masonry in order to keep your Oven
safe from the elements. (Check out our Assembly Instructions
section for more details.)
I see that CBO sells an optional Insulating Door.
Do I need this second door?
Most of our competitors have either no doors or just one. We
think you should have one Decorative Door to seal-off the Oven
and keep the elements out when it’s not in use. We think you
should also consider the optional Insulating Door for when you
want to control the internal temperature and hold it for long
periods of time, especially when you’re baking.
26
Frequently Asked Questions
Is the oven safe around children?
How much do the ovens weigh?
Any time you have fire there is some potential danger. The
outside of the Oven will be hot to touch; just how hot depends
on your design and use of insulation. If installed properly, the
Oven should not pose any more danger than a BBQ grill.
They are heavy and do require a properly poured foundation.
The total combined weight of the CBO-500 Oven and
Decorative Cover design you choose is 300 lbs. The CBO-750
Oven is 480 lbs.
How long does it take to heat the oven?
How do I shut down my oven?
We recommend building a small fire and slowly adding to it to
bring up the temperature of the Oven. This process can take an
hour or more, depending on the size of your Oven. Once it’s hot,
you can use your Oven for hours.
Let the flames burn down, then close the Oven with the Door.
The Oven will slowly cool down over several hours.
Can you put a gas-assist in a brick oven?
It’s not necessary in a residential brick oven. You’ll find it’s easy
to start a fire in a brick oven with very little effort. (A gas-assist
cannot be covered under the CBO warranty.)
What types of ovens are better—
refractory concrete, clay or brick?
We’re partial to refractory and brick ovens because of their look
and durability. The first oven I owned was made of clay and in
the first harsh Chicago winter, it cracked! Refractory ovens are
more dependable, but in most cases the refractory has not been
fired like CBO refractory ovens or CBO brick ovens.
Can I have a CBO Oven indoors?
Yes. For Indoor Installation, UL-certified CBO-500 or CBO-750
models are required. You must check your local building codes
to find out all of the permits, restrictions and inspection
requirements. You must also install and use the Oven only
in accordance with Chicago Brick Oven’s installation and
operating instructions (or equivalent).
When my new oven arrived, there was some
pitting on the dome’s surface and it looked
discolored. Is that normal?
Do I need a chimney on my oven?
A certain amount of pitting naturally occurs during the vibration
and screeding (leveling and smoothing) techniques used in
manufacturing refractory precast shapes. Also, due to the
blending of minerals used to create refractory and the high
temperatures used to kiln-fire the Oven’s Dome, Hearth and
Arch, some color variation may occur. These cosmetic variations
are not detrimental to the function of your Oven.
Yes. You will need to install a Chimney that meets your local
building code. The Chimney serves as an airflow regulator,
which is essential for controlling the temperature and
convection. Your Chimney should always be at least as tall
as the Oven is deep.
How are your ovens shipped?
What size oven should I purchase?
We take extra effort to ensure our ovens are palletized
and that a protective crate is built around them.
Bigger is better! We think you should purchase the largest Oven
you can afford and that will fit into your space.
27
Operating Instructions
Important
Other Precautions and Instructions
Failure to follow these instructions exactly as written
may cause permanent damage to your Oven and may
void your warranty.
•Chicago Brick Oven Ovens Should Be
Installed By A Professional Or Suitably
Qualified Individual.
•Please Use Extreme Caution Around The
Oven. The Oven Dome, Hearth, Arch And Door
Will Be Extremely Hot When In Use And For
Hours After Use. Keep Children, Clothing
And Furniture Away. Contact May Cause
Skin Burns.
Curing Your Oven
Failure to Properly Cure May Void All Warranty on
This Product
Although your Oven may seem dry once you complete the
installation process, there are still small amounts of moisture
pockets that need to work their way out.
•Never Allow Anyone Under The Age Of 18 To
Operate The Oven.
If you build a large fire in your Oven from the onset, you could
compromise your Oven’s longevity and cooking efficiency, and
can ultimately cause permanent damage, which may void the
manufacturer’s warranty.
•Although these ovens are capable of warming a room, they
must not be used as a method of heating and should not be
considered as such.
When lighting the first fire, keep the flames low so the moisture
can be slowly released from the Oven and surrounding
masonry work. This curing process should be conducted at
a temperature as close to 212°F (100°C) as possible (do not
exceed that temperature) over a 2- to 3-day period. A good
suggestion is to build a fire in a separate location and place the
coals into the Oven. You will generate heat without the flame
and the Oven will cure as required.
•Each time you light a fire, make sure the fire covers as
much of the Hearth surface as possible.
Due to thermal expansion, small cracks may appear in the Dome
or Hearth during the curing process. Do not worry; this is normal
and the quality of your Oven will not be compromised.
•Always pre-warm any cooking accessory (the CBO Grill, a
cast iron pot, etc.) before you put it in the Oven. If you place
a cold accessory on a hot Hearth, the thermal shock may
cause the Hearth to crack. You can also add an Oven Rack
so the pot or pan doesn’t sit directly on the Hearth.
•Do not throw chunks of wood violently into the oven.
•Always use dry wood (dried for at least two years)! If
you see moisture coming from the logs while they are on
the fire, the wood is not dry. Using wood that is not dry will
cause the Oven to throw off a considerable amount
of smoke and can also cause damage to the Oven because
of the high moisture content.
Cooking in Your Oven
•When using any CBO accessory, please do not allow any
type of liquid to touch the Hearth or Dome. For example:
When cooking steak on the Grill Grate, you need to create
a bed of coals underneath the Grill Grate to “catch” the
drippings. You could also use the Griddle as a “catch basin”
underneath the Grill Grate.
After you have cured your Oven and are ready to start cooking,
light a small fire and slowly build it up. The interior Dome of the
Oven will at first turn black from the fire smoke. You will know
the oven temperature has reached 700°F when the inner walls
turn from black to a whitish grey. This is a perfect temperature
for many types of cooking.
•The manufacturer is not responsible for eventual environment
damages, nuisance, or smoke and carbon particles.
A Chicago Brick Oven Oven has a low chamber, so you do not
need to overheat it like other ovens that have a high chamber.
Proximity of Combustible Materials
Note: The first two times you cook in your new Oven, cook
something simple (for example, a pizza shell) then throw it away
without actually eating what you have cooked. The third time,
you can begin enjoying what you have cooked in your new Oven.
Every local building code is unique. Please consult your local
building code or your Fire Department for the exact specifications
for your community. You are responsible for following all local
building codes. Also see the Requirements for Clearance from
Combustible Materials section on Pages 6 or 13 of this manual.
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Limited Warranty
Chicago Brick Oven, a manufacturer of wood-fired ovens, warrants the products to be free from defects
in materials and workmanship for a period of three (3) years from the date of shipment.
Local regulations about wood burning equipment should be consulted.
Qualifications to the Warranty
Limitation on Liability
The complete Warranty is further subject to the
following qualifications:
It is expressly agreed and understood that CBO’s sole obligation
and purchaser’s exclusive remedy under this Warranty, under
any other warranty, expressed or implied, otherwise, shall be
limited to replacement, repair, or refund, as specified above.
In no event shall CBO be responsible for any incidental or
consequential damages caused by defects in its products,
whether such damage occurs or is discovered before or after
replacement or repair, and whether or not such damage is
caused by CBO’s negligence. Some states do not allow the
exclusion or limitation of incidental or consequential damages,
so the above limitation or exclusion may not apply to you. The
duration of any implied warranty with respect to this oven is
limited to the duration of the foregoing warranty. Some states
do not allow limitations on how long an implied warranty lasts,
so the above may not apply to you.
1.The oven must be installed in accordance with CBO
installation instructions and local building codes.
2.Moisture can cause significant damage to the oven/hearth.
Therefore, the enclosure/shroud (stone, brick, stucco,
etc.) that surrounds the oven/hearth must be sealed and
waterproof. Failure to do so will void this Warranty.
3.T he oven is subjected to normal use, including burning
such natural wood fuels as non-treated wood. Fuel
products with abnormal burning characteristics including,
but not limited to, fuel such as driftwood, coal or
plywood and wood products using a binder, may burn at
excessive temperatures and may cause damage to the
oven or may cause it to function improperly. CBO does not
warrant the oven when such fuels have been used.
Investigation of Claims Against Warranty
4.This Warranty does not apply to normal wear and tear. Note
that all refractory materials will form small cracks over time.
These cracks will not affect the performance of the oven.
CBO reserves the right to investigate any and all claims against
this Warranty and to decide upon the method of settlement.
5.This Warranty does not apply to any cracking caused by
over-firing or the failure to follow a proper curing schedule
as outlined in the User Manual supplied with your oven or
found online at www.chicagobrickoven.com.
Dealers Have No Authority to Alter
this Warranty
CBO employees and dealers have no authority to make any
warranties, nor to authorize any remedies in addition to or
inconsistent with those stated above.
6.All CBO ovens are shipped FOB Factory by a third-party
carrier. It is the recipient’s responsibility to inspect the
product(s) for damage before accepting/signing for the
delivery. Damages incurred during shipment must be
addressed with the carrier at the time of delivery.
How to Register a Claim Against Warranty
In order for any claim under this Warranty to be valid,
CBO must be notified of the claimed defect in writing
([email protected]) or by telephone (630.359.4793)
to CBO. Claims against this Warranty in writing should include
the date of installation and a description of the defect.
7.A certain amount of pitting naturally occurs during
the vibration and screeding (leveling and smoothing)
techniques used in manufacturing refractory precast
shapes. Also, due to the blending of minerals used to
create refractory and the high temperatures used to kilnfire the oven’s dome, hearth and arch, some color variation
may occur. These cosmetic variations are not detrimental
to the function of the oven.
8.Any alterations made to prefabricated ovens without written
approval from Chicago Brick Oven, will void warranty.
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For more information, visit
chicagobrickoven.com
Chicago Brick Oven
205 E. Butterfield, #448
Elmhurst, IL 60126
© 2013 Chicago Brick Oven. All rights reserved.